Blue Moon Mexican Restaurant
Last inspected: Nov 19, 2025
58
Score
The health department has logged eight inspections at Blue Moon Mexican Restaurant, the earliest from 2023. Blue Moon Mexican Restaurant was last inspected on Nov 19, 2025. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Violation counts have ticked up lately, averaging around seven violations per visit versus roughly two violations earlier in the record.
Across the inspection history, “report posted must be most current report and placard” is the issue that surfaces most often, recorded two times.
That's lower than the typical San Antonio restaurant, which scores around 84. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
8
Inspections
1
Critical latest
2
Major latest
4
Minor latest
Inspection History
Nov 19, 2025
Routine
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Hands not washed when required
2-301.14
Report posted must be most current report and placard. Post food manager certification in a place conspicuous to the public. 228.31(a) Certified Food Manger (CFM) Certificate posted in conspicuous location.
228.31(a)
Ready-to-eat food not date marked
3-501.17(B)
Mops not properly air-dried after use
6-501.16
Ensure dishes, pots and pans are stored upside down to avoid environmental contamination.
Mop sink may not be used for washing or holding dishes/pot, or as compartment to spray off food. Mop sink may only be used for discarding waste water. If sink next to mop continues to be used for ware washing and another sink will be required to be installed as a designated service sink.
Clean inside of ice machine
58
Apr 28, 2025
Routine
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Food may not be stored or place under paper towel dispenser. Either move paper towel dispenser or do not place food under the dispenser.
Observed raw food over ready to eat food. Ensure food is stored in a manner to prevent cross contamination. Food must also be covered and protected.
Report posted must be most current report and placard. Post food manager certification in a place conspicuous to the public. 228.31(a) Certified Food Manger (CFM) Certificate posted in conspicious location.
228.31(a)
Mop sink may not be used for washing or holding dishes/pot. Mop sink may only be used for discarding waste water.
3-compartment sink only has one drain board. Cart with wheels may be used in place.
Ensure dishes, pots and pans are stored upside down to avoid environmental contamination.
Mops not properly air-dried after use
6-501.16
55
Oct 25, 2024
Routine
1 critical violation. 5 minor violations.
View 6 violations
Ready to eat food may not be handled with bare hands and ensure hands are washed before donning a new pair of gloves.
Ensure mop water is being dumped in mop sink and not outside.
Clean inside of ice machine.
Ensure all food is covered and protected in coolers and outside.
Toilet room receptacle, covered.
5-501.17
Food stored improperly or exposed to contamination
3-305.11(A)(3)
67
Mar 20, 2024
Routine
3 minor violations.
View 3 violations
Venthood is scheduled for 3 month cleaning in April. Ensure to perform cleaning to remove dust and grease buildup along vents, in between cleanings.
Food stored improperly or exposed to contamination
3-305.11(A)(3)
Diced potatoes soaking in water, container was on floor under hand sink. Ensure that all foods are stored 6 inches or more off floor and that they are stored in an area away from possible contamination of sinks, etc.
86
Nov 30, 2023
Routine
No violations found.
100
Sep 27, 2023
Routine
2 critical violations.
View 2 violations
Observed bleach solution for cloth towels to be high in concentration. Maintain between 50-100ppm at all times.
Neither food manager, with certificates, were present during today's inspection. Ensure that a Food Manager is present with proof of certificate, during all hours of operation.
74
Aug 10, 2023
Routine
2 critical violations. 2 minor violations.
View 4 violations
OBSERVED CHORIZO AND ENCHILADAS SITTING OUT AT ROOM TEMPERATURE. FOODS WERE REHEATED ON SITE, AND STORED IN REFRIGERATORS. ENSURE THAT IF FOODS ARE TO BE STORED OUT AT ROOM TEMPERATURE FOR NO LONGER THAN 4 HOURS, THEN ENSURE TO HAVE TIME MARKING LABELS SHOWING THAT FOODS ARE NOT TO STORED LONGER THAN 4 HOURS
BLEACH WATER SANITIZER USED FOR CLOTH TOWELS, WAS HIGH IN CONCENTRATION. SANITIZER WAS CORRECTED ON SITE. SOAP THAT WAS BEING STORED BY FOODS, WAS MOVED TO AN AREA WHERE ALL TOXICS ARE STORED.
AT BEGINNING OF INSPECTION, ITEMS WERE STORED IN FRONT OF HAND SINK, BLOCKING EASY ACCESS. ENSURE THAT HAND SINK IS READILY AVAILABLE BEING THAT THIS IS THE ONLY SINK FOR ESTABLISHMENT AND EMPLOYEE USE. ENSURE TO HAVE SINK READILY AVAILABLE AT ALL TIMES.
OBSERVED PERSONAL BEVERAGES BEING STORED ABOVE AND NEAR FOODS AND FOOD PREPARATION AREAS. ENSURE THAT ALL PERSONAL BEVERAGES ARE STORED IN A CUP WITH LID AND STRAW, AND THAT ALL PERSONAL BEVERAGES ARE STORED IN DESIGNATED AREA AWAY FROM FOOD AND FOOD CONTACT SURFACES.
67
Mar 10, 2023
Routine
4 critical violations. 2 minor violations.
View 6 violations
Bleach concentration was too high at ware washing setup, and in pails used for cloth towels. Ensure that concentration is maintained between 50-100ppm. Ensure that all toxics including but not limited to the screen cleaning wipes on top of the cold hold unit, and the pepto bismol on shelf in storage area, are stored in a designated area away from food and food contact surfaces, at all times. Trash bags and grocery style to go bags should not be used for food storage. Ensure that only food grade
Observed gravy and picadillo made yesterday at 47 and 45.8 degrees F, respectively. Ensure that foods are being properly cooled in the following manner: Once food is removed from heat, and reaches 135 degrees F, food is alloted 2 hours to reduce to 70 degrees F. Food is then alloted 4 hours if needed, to reduce to 41 degrees F. Food can be stored away once at 41 degrees F.
Bacon strips with fat, are sitting at room temperature. Currently have say out about 2.5 hours, and will sit at room temperature until finished. Exlained that all foods not under hot or cold holding, should be time controlled with labels dictating their 4 hour shelf life.
Plastic tortilla warmers are wiped down after collected from tables, with bleach water. Explained to owner that these wares should be washed properly after each use.
Place a splash guard between hand sink and preparation area for food on the right side. Food containers with chicken and potatoes were being stored on the floor under sink. Pails for cloth towels were being stored on the floor. Ensure that all items listed above, and other foods are stored 6 inches or more off floor.
Frozen chicken in water, on floor, should not be done for thawing. Ensure that thawing is done under running water, in microwave prior to use, or overnight in a cold hold unit.
50
Frequently Asked Questions
When was Blue Moon Mexican Restaurant last inspected?
The most recent health inspection at Blue Moon Mexican Restaurant on file is from Nov 19, 2025. The public record contains eight inspections in total.
What is the most common violation at Blue Moon Mexican Restaurant?
Across the inspection record, “report posted must be most current report and placard” has been cited two times, more than any other issue at Blue Moon Mexican Restaurant.
How does Blue Moon Mexican Restaurant compare to other restaurants in San Antonio?
Blue Moon Mexican Restaurant most recently scored 58 out of 100, which is lower than the San Antonio average of 84.
Has Blue Moon Mexican Restaurant's inspection record improved over time?
No. Recent inspections at Blue Moon Mexican Restaurant have averaged around seven violations per visit, up from roughly two earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Blue Moon Mexican Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Blue Moon Mexican Restaurant inspected?
Based on the inspection history on file, Blue Moon Mexican Restaurant is inspected around three times per year on average.
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